Recipe - Norwegian Holiday Bread

One half cup Butter
One half cup Milk
1 pack Active dry yeast
One half cup Warm water
One fourth cup Sugar
1 teaspoon Salt*
1 cup Raisins
One half cup Chopped candied cherries or
candied fruit, optional
1 Egg; slightly beaten
3 One half cup Pillsbury's Best All Purpose
Flour*

BAKE at 350 degrees for 30 to 35 minutes. MAKES 2 or 3 round loaves Heat
butter and milk until butter is melted. Cool to lukewarm. Soften yeast in
warm water in mixing bowl. Add sugar, salt, raisins, candied cherries or
candied fruit, and egg. Add gradually 3 One half cups to 4 cups flour to form a
stiff dough. Beat well after each addition. Let rise in warm place (85
degrees) until doubled in size, 1 One half to 2 hours. Turn out on floured
surface. Toss lightly until dough is coated with flour and is not sticky.
Shape dough as follows: (1) either divide into two parts and shape into
round loaves. Place on greased baking sheets or two wellgreased 8 inch
round pans or starshaped pans. (2) Or divide in three parts, shape into
round loaves and place in three wellgreased 1 pound coffee cans. Cover.
Let rise until light and doubled in size, about 1 hour. Bake in moderate
oven (350 degrees) 30 to 35 minutes. Brush with reserved egg. *For use with
Pillsbury's Best SelfRising Flour, omit salt.

NOTES : "Developed by Ann Pillsbury"

Recipe by: Best Loved Foods of Christmas

Posted to MCRecipe Digest V1 #887 by NGavlak NGavlak@aol.com on Nov 6,
1997